Go Back
To make a delightful Eggplant Parmesan Bake, gather these key ingredients: - 2 medium eggplants, sliced into 1/2-inch rounds - 1 teaspoon salt - 2 cups marinara sauce (preferably homemade or high-quality) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup Italian-seasoned breadcrumbs - 3 tablespoons fresh basil, chopped (plus extra for garnish) - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 2 large eggs, beaten - Olive oil for drizzling These ingredients create layers of flavor and texture, making the dish truly irresistible. You can enhance your Eggplant Parmesan Bake by adding a few optional ingredients: - Sliced mushrooms for an earthy flavor - Spinach or kale for added greens - Zucchini slices for extra veggies - Red pepper flakes for a bit of heat - A splash of red wine in the sauce for depth These add-ins can transform your bake into a unique creation. For the best flavors and quality, consider these brands: - Marinara Sauce: Rao's Homemade or Barilla - Mozzarella Cheese: Galbani or Sargento - Parmesan Cheese: BelGioioso or Kraft Grated Parmesan - Breadcrumbs: Progresso or Ian's Using high-quality ingredients will take your Eggplant Parmesan Bake to the next level. For the full recipe, check the detailed instructions to create this satisfying meal. First, I slice the eggplants into 1/2-inch rounds. Next, I sprinkle salt evenly over the slices. This step helps to draw out moisture and any bitterness. I let them sit for about 30 minutes. After that, I rinse the slices under cold water. This washes off the excess salt. I then pat them dry with a clean towel. This ensures they are ready for frying. I mix together the beaten eggs, garlic powder, dried oregano, and black pepper in a shallow bowl. This egg mixture coats the eggplant. I dip each slice into the mixture, making sure it is fully covered. Then, I press the slice into Italian-seasoned breadcrumbs, covering all sides. In a large skillet, I heat olive oil over medium heat. I fry the breaded slices for 3-4 minutes on each side. They should turn golden brown. Once done, I transfer them to a plate lined with paper towels to soak up extra oil. In a 9x13-inch baking dish, I start with a layer of marinara sauce. I then add a layer of sautéed eggplant slices. I sprinkle some mozzarella and Parmesan cheese over them, along with chopped basil. I repeat this layering until I use all the ingredients. I finish with a final layer of marinara sauce topped with more mozzarella and Parmesan cheese. I cover the dish tightly with aluminum foil and bake it in a preheated oven at 375°F for 25 minutes. After that, I remove the foil and bake for another 15 minutes. This allows the cheese to bubble and turn golden. Once baked, I let it cool for about 10 minutes before slicing. This makes my Eggplant Parmesan Bake ready to serve! You can find the Full Recipe for detailed steps. To get that perfect, crunchy texture, focus on the breading. Start by ensuring your eggplant slices are dry after rinsing. This helps the egg mixture stick better. Dip each slice in the egg wash and let the excess drip off. Then, coat it in breadcrumbs thoroughly. Press down gently to ensure the breading adheres well. For extra crunch, repeat the egg and breadcrumb steps. You can also use panko breadcrumbs for more texture. To bake your Eggplant Parmesan evenly, layer the ingredients carefully. Make sure to spread the marinara sauce evenly over the bottom of the dish. This prevents sticking and helps with moisture. When layering, avoid crowding the eggplant slices. Give them space so heat can circulate. Cover the dish with foil to trap steam during the first bake. This keeps the eggplant moist and helps it cook through. Remove the foil later to allow the cheese to brown and bubble nicely. To reduce the natural bitterness of eggplant, start with salting. When you sprinkle salt on the slices, it draws out moisture and bitterness. Let them sit for about 30 minutes before rinsing. After rinsing, pat the slices dry. You can also choose younger eggplants, as they tend to be less bitter. If you still find bitterness, try soaking the slices in milk for 30 minutes before breading. This extra step can help improve the flavor. {{image_4}} You can make your Eggplant Parmesan Bake heartier by adding ground meat. Ground beef, turkey, or sausage work well. Start by cooking the meat in a skillet until it’s browned. Then, drain any fat. Mix the meat with your marinara sauce before layering it. This adds rich flavor and protein. The meat will also make the dish more filling and satisfying. To make a vegan version, swap out the cheeses and eggs. Use vegan mozzarella and Parmesan cheese for a similar taste. For the egg replacement, you can use chickpea flour mixed with water. This mix binds the breadcrumbs to the eggplant slices well. Make sure to check the marinara sauce for dairy, as some brands add cheese. With these swaps, you can enjoy a delicious vegan Eggplant Parmesan Bake without losing flavor. Cheese plays a big role in the taste of Eggplant Parmesan Bake. Try different cheeses to shake things up. For a sharper flavor, use aged provolone or gouda. If you enjoy tanginess, consider feta or goat cheese. Mixing cheeses can also create a unique blend. Combine mozzarella with ricotta for a creamy texture. Each choice brings a new twist to this classic dish, making it fun to experiment. For the full recipe, check out the detailed instructions above. After enjoying your Eggplant Parmesan Bake, let it cool down. Once it’s at room temperature, cover it tightly with plastic wrap or foil. You can also transfer it to an airtight container. This keeps the flavors fresh and helps avoid drying out. Store it in the fridge for up to four days for the best taste. To reheat your Eggplant Parmesan Bake, the oven works best. Preheat it to 350°F (175°C). Place the dish in the oven, covered with foil, to keep it moist. Heat for about 20 minutes or until it is hot all the way through. If you want a crispy top, remove the foil for the last 5 minutes. You can also use a microwave for quick reheating, but the oven maintains better texture and flavor. Yes, you can freeze Eggplant Parmesan Bake! If you want to freeze it, do so before baking. Wrap it tightly in plastic wrap and then in foil. This prevents freezer burn and keeps it fresh. You can freeze it for up to three months. To bake from frozen, remove the wrap and cover it with foil. Bake it at 375°F (190°C) for about an hour. Remove the foil for the last 15 minutes to let the cheese bubble up nicely. You can serve Eggplant Parmesan Bake with many sides. A fresh green salad pairs well with it. A simple mix of lettuce, tomatoes, and cucumbers works great. Garlic bread adds a nice crunch and flavor. You can also enjoy it with pasta or rice. These options help balance the meal. Try different sides to find your favorite match! Yes, using fresh eggplants from your garden is fantastic! Fresh eggplants are often tastier and more vibrant. Just make sure they are firm and shiny. Pick them when they are young for the best flavor. Older eggplants can be bitter and have more seeds. If you grow them, enjoy the benefits of garden-fresh produce! Making Eggplant Parmesan Bake gluten-free is easy! Simply replace regular breadcrumbs with gluten-free ones. You can also use crushed gluten-free crackers for added flavor. Check the marinara sauce to ensure it is gluten-free. Most store brands are safe, but always read the label. With these swaps, you can enjoy this dish without worry! Eggplant Parmesan Bake is a tasty dish made with simple steps. We explored key ingredients, from the main ones to fun add-ins. You learned easy preparation, cooking techniques, and the best way to layer and bake. I shared tips to avoid bitterness and ensure even baking. You can also try different meats, vegan options, or unique cheeses for variety. Remember, this dish travels well. Store, reheat, or freeze your leftovers without worry. Enjoy your cooking adventure, and create a meal that everyone will love!

Eggplant Parmesan Bake

Discover the deliciousness of Eggplant Parmesan Bake with this easy-to-follow recipe! Perfectly tender eggplant slices are layered with rich marinara sauce, gooey mozzarella, and savory Parmesan, making it a crowd-pleasing dish. Ideal for family dinners or entertaining guests, this bake is simple yet impressive. Click through to explore the step-by-step instructions and wow your loved ones with this comforting Italian classic!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 teaspoon salt

2 cups marinara sauce (preferably homemade or high-quality)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup Italian-seasoned breadcrumbs

3 tablespoons fresh basil, chopped (plus extra for garnish)

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon black pepper

2 large eggs, beaten

Olive oil for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it's fully warmed up before baking your dish.

    Prepare the Eggplant: Arrange the sliced eggplants on a baking sheet lined with paper towels. Evenly sprinkle the salt over the slices and let them rest for about 30 minutes. This step helps draw out moisture, making the eggplant tender and reducing any bitterness.

      Rinse the Eggplant: After the resting period, rinse the eggplant slices under cold water to wash away the excess salt. Use a clean kitchen towel to pat them dry thoroughly to prepare for frying.

        Mix the Egg Coating: In a shallow bowl, whisk together the beaten eggs, garlic powder, dried oregano, and black pepper until well combined.

          Bread the Eggplant: One by one, dip each slice of eggplant into the egg mixture, ensuring it is fully coated. Then, press each slice into the breadcrumbs, making sure to cover all sides evenly.

            Sauté the Eggplant: Heat a drizzle of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 3-4 minutes on each side, or until they achieve a beautiful golden brown color. Once done, transfer the slices to a plate lined with paper towels to absorb any excess oil.

              Layer the Ingredients: In a 9x13-inch baking dish, start with a generous layer of marinara sauce on the bottom. Follow this with a layer of sautéed eggplant slices. Then, sprinkle a portion of mozzarella and Parmesan cheeses, along with some chopped basil for freshness.

                Repeat the Layers: Continue the layering process: add more sauce, eggplant, cheese, and basil until all ingredients are used up. Be sure to finish with a final layer of marinara sauce topped with the remaining mozzarella and Parmesan cheese.

                  Bake the Dish: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes. After this time, carefully remove the foil and bake for an additional 15 minutes to allow the cheese to become bubbling and golden.

                    Cool and Serve: Once baked, let the Eggplant Parmesan Bake cool for approximately 10 minutes before slicing. Garnish with additional fresh basil for an appealing presentation.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

                        - Presentation Tips: Serve warm, garnished with fresh basil, and perhaps a side of crusty bread to soak up any sauce!